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Epicurious

Brandied Figs

In the summer, I like nothing better than to stand in the shade of my big, old fig tree and pluck the ripe fruit to a humming chorus of bees and scavenging birds. Figs are so short-lived—in terms of both season and shelf life—that you have to act quickly to enjoy them at all, so I always feel like I’ve done well when I come away with a jar or two of jam. A nip or three of brandy gives this version a smoky, complex flavor.

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